Tag Archives: butternut squash

Twice Baked Butternut Squash (two ways)

This recipe was originally a Rachael Ray recipe which I adapted.  The first time I made it I ‘twice’ baked it back in the original shell of the squash. It came out wonderful. Delicious. Filling.

Twice Baked Butternut Squash

Twice Baked Butternut Squash

The 2nd time I made this I was all ready to put it back in the shell/skin to ‘twice’ bake it when I decided to try it in a casserole dish instead. Maybe it wasn’t as fancy or unique as baking in the skin but it was easy and less of a hassle. 

Twice Baked Butternut Squash Casserole

Twice Baked Butternut Squash Casserole

I think both ways came out excellent. Both delicious. Both filling. This was the entire meal for John and I. It was more than enough. It can easily be used as a side dish as well. If using as a side dish I would say it serves 4 people but as a meal, 2 people.

The recipe is a little time-consuming but it is well worth it. It’s a simple dish with lots of flavors. Butternut squash is also low in calories and just plain delicious so give it a try! Actually the most difficult part of this is cutting the squash in half. Make sure you have a strong knife and sturdy counter!

Ingredients:

1 butternut squash

extra virgin olive oil for drizzling

salt and pepper

fresh nutmeg

6 slices bacon, cooked and crumbled, divided in half (leave out if you wish)

¾ cup sharp cheddar cheese, divided (or use any kind of sharp cheese you want, I used a combo of horseradish cheddar and regular cheddar last time)

8 ounces part-skim ricotta cheese (feel free to use full fat one also)

¾ cup grated parmesan cheese, divided. (we use Locatelli)

½ cup chopped finely red onion

4-5 cloves of garlic, minced (use less if too much for you)

2-3 scallions chopped (all parts)

Directions:

Heat oven to 425°. Halve the squash lengthwise. Be very careful! Like I said this is the hardest part of the recipe. Scoop out the seeds and mushy stuff. (you’ll see what I mean)

Drizzle with the olive oil and season with salt, pepper and a little fresh nutmeg. If using powdered just lightly sprinkle a little bit on top. Honestly this will not make it taste like a cake or anything weird. 

Roast till fork tender, 30-40 minutes. Let it cool so you can handle it easily.

Carefully scoop out the inside of the squash into a bowl, trying to keep the skins intact. (if you’re not going to use the skins than don’t worry about it)

Mash the squash.  I have a pretty lame masher so I put the squash flesh in my food processor and blended it till smooth.  

Put the squash in a large bowl and add half the cheddar, half the bacon, half the parmesan cheese, all of the ricotta, red onions, garlic and scallions. (you can save some scallions for topping if you wish)

Mix all completely. If using the shells place the filling back into the two shells. It will be a lot but don’t worry it’s fine.  If not using the shells place into a casserole dish. (I sprayed the casserole dish with cooking spray just in case).

Top the squash with the remaining cheddar, parmesan and bacon. Put back in oven for 5-10 minutes until bubbly and golden brown.

Serve!!

Serves 2 as a meal or 4 as a side dish

Debbie’s Roasted Butternut Squash Soup

Thanksgiving was a great day. We spent it with some wonderful friends, ate, drank and played bocci ball! Living in Florida has its advantages! Our wonderful host Debbie made a delicious butternut squash soup that I had to have the recipe for. It was spicy but not “hot” spicy. Just enough of a bite to it to make the flavors pop! The main spice blend she used in this is Garam Masala. I had never heard of it before so I looked it up. It’s just a basic blend of ground spices that are common in Indian and South Asian foods. I looked up a recipe about making it myself. Lots of whole seeds and roasting and so on. But then I figured I will just buy it premade, otherwise I will have so many whole spices just hanging around my pantry. The basic mix includes cumin, coriander, cardamom, black peppercorns, cinnamon, whole cloves, nutmeg and saffron. LOTS of different spices! So I will just buy a jar of it already made.

The recipe was originally adapted from a recipe from Ina Garten and then Debbie made her own changes and made it her own! The recipe called for 3 granny smith apples but she only had two. She did have a pear, so she added that! Delish! I brought some of the leftovers home and can’t wait to have another bowl! This recipe makes 8-10 servings so feel free to cut it in half if you don’t want to make so much! And for best results make the soup a day ahead of time for the flavors to blend!

My photo is of the leftovers I brought home. I will swap out the pic once I make it on my own.

INGREDIENTS:

5-6 pounds butternut squash, peeled and seeded

2 yellow onions

3 granny smith apples (or 2 apples and 1 pear), peeled and cored

3-4 tablespoons olive oil

1 tablespoon Garam Masala

½ teaspoon ground ginger

4-6 cups of chicken broth (you can substitute 1-2 cups of Thai Curry flavored broth from College Inn for 1-2 cups of the chicken broth)

4-5 sage leaves, chopped

salt and pepper, to taste

Parmesan cheese, if desired

DIRECTIONS:

1. Preheat oven to 425ºF. Cut the squash, apples/pears, and onions into 1″ chunks and mix in a large bowl with the olive oil until well blended.

2. Spread the squash veggie mixture onto 2 cookie sheets lined with foil (you can spray the foil with cooking spray). There should be a single layer of the mixture.

3. Sprinkle the Garam Masala and ground ginger over the squash mixture; salt and pepper as desired.

4. Roast 40-45 minutes until tender.

5. Heat 4 cups of broth in a large pot. When squash mixture is finished roasting, add it to the pot of broth and cook for 20-25 minutes. Add the chopped sage in the last 10 minutes of cooking.

6. Working in batches, purée the veggie/broth mixture using a food processor, blender or immersion blender. Put back in pot and adjust the broth amount to desired consistency. Season to taste with salt and pepper. Can be served with parmesan cheese as well! (You know we will have it for sure!)

Serves 8-10

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